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1
Quarter or sliver the onions, mince the garlic, remove the leafy tops of the carrots and celery.
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2
Cut the carrots into thick coins and halve the celery stalks.
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3
Salt and pepper the meat, then sear the roast on all sides in a pan of your choice.
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4
Place the roast in your slow cooker.
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5
Top the roast with the prepared vegetables, add the bay leaf and the thyme.
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6
Pour beef broth over the ingredients.
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7
The broth should cover the meat, it does not need to cover the vegetables.
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8
Cook on low for 8 hours.
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9
At the end of the 8 hours, the beef should be fork tender.
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10
Drain, and reserve the cooking liquid.
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11
You can discard the vegetables.
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12
Shred the beef with forks.
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13
Discard fat from the roast.
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14
Cook the pasta tubes according to package instructions.
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15
Do this while preparing the sauce and meat.
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16
Prepare the sauce by mixing together the braising liquid, the cream, the balsamic vinegar, and flour over medium heat.
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17
I sift my flour into the sauce, through a splatter screen to keep it from making lumps.
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18
Bring the sauce to a simmer for about a minute.
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19
Mix shredded beef with grated cheeses, to taste.
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20
Add a half cup of prepared sauce, and mix.
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21
I use two 1.5 quart corningware dishes, but you can use any oven-safe casserole dish that will hold the filled pasta.
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22
Add enough sauce to just cover the bottom of your dish(es).
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23
Stuff the pasta tubes with the beef mixture.
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24
Lay them into the casserole dish(es) next to each other.
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25
Once all the tubes are in, pour the remaining sauce over the pasta.
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26
Broil for 6-8 minutes.
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27
Top with any extra beef, as much cheese as you like, and the herbed breadcrumbs.
